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Put flour in a large mixing bowl, setting
aside about half a cup for rolling chapatis.
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Stir salt through the flour, then add ghee
or oil and rub in with fingertips, as though making pastry.
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Add the measured water all at once,
moisten all the flour and mix to a firm dough.
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Knead dough for at least 10 minutes or
until dough is smooth and elastic. Since there is no leavening agent in
these breads, kneading is used to develop lightness.
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Gather dough into a ball, put into a small
bowl and cover tightly with plastic food wrap.
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Leave for 1 hour or longer. This resting
period is also vital for making light, tender breads.
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Divide dough into balls of even size,
about as big as a large walnut or small egg.
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Roll each out on a lightly floured board,
lightly dusting board and rolling pin with reserved flour and keeping
the shape perfectly round if possible.
-
Roll out the chapatis to be cooked, and
when starting to cook them, start with those which were rolled first,
since the short rest between rolling and cooking makes the chapatis
lighter.
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Heat a tawa, griddle or heavy frying pan,
put the first chapati on the hot pan and leave for 1 minute on medium
heat.
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Turn it over and place second side down.
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After a further minute, press lightly
around the edges of the chapati with a folded tea towel to encourage the
disc of bread to puff up and bubble. Do not overcook or the chapatis
will become crisp and dry instead of pliable and tender.
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Wrap the cooked chapatis in a tea towel.
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Serve warm with butter, curry or other
dishes.